On my quest for a clean butter chicken recipe and after experimenting for the hundredth time I cringed at the thought of trying another concoction that would be…. ah, missing something. The purist that I am, I was convinced that everything, including butter chicken could be made into a healthy dish. The quest was a long one. With friends and family coming over for dinner I decided to break one of my own rules: never try a new recipe when cooking for a dinner party. Needless to say it was a big hit.

Print Recipe
Course Main Course
Cuisine Indian
Prep Time 20 minutes
Cook Time 35 minutes
Servings
people
Ingredients
Sauce
Course Main Course
Cuisine Indian
Prep Time 20 minutes
Cook Time 35 minutes
Servings
people
Ingredients
Sauce
Instructions
Chicken
  1. Time permitting traditionally the chicken is marinated a day before but it turns out just as well if you don’t have time to marinate. Combine the low fat greek yogurt, tandoori masala and garam masala ingredients with the chicken and refrigerate overnight.
  2. Bake the chicken at 325 f for 20 mins.
Sauce
  1. Saute the onion, garlic, and ginger in a fry pan with the coconut oil.
  2. When the onion starts softening add the cumin, garam masala, and coriander.
  3. Now continue to cook the spices until the oil is released back from the spices. This is the sign that spices have cooked.
  4. Add the chicken and coat with spices. Add the tomato puree and chicken stock. Let simmer for 5 minutes.
  5. Now add the skim milk and stir for 2-3 minutes.
  6. Add the cornstartch. This will cause the sauce to thicken. You need to keep stirring and add it slowly—you don’t want clumps. If you like it thicker, add more, but slowly.
  7. Allow to cool for 5-10 min before stirring in the yogurt.
  8. Top with coriander leaves.
  9. Serve over basmati rice or with naan.
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